Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Berkay Kopuk"'
Publikováno v:
Foods, Vol 12, Iss 8, p 1563 (2023)
In the present study, the effects of the treatment of chia seeds with a cold atmospheric pressure plasma jet (CP) using argon as a working gas for different times (30, 60, and 120 s) on the rheological, structural, and microstructural properties of t
Externí odkaz:
https://doaj.org/article/882ebb3b527b465a83a6de6e3d3bd5ed
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 10, Pp 2202-2213 (2020)
In the food industry, using of new preservation and processing technologies, which may be an alternative to traditional methods, is becoming increasingly important. These novel and particularly non-thermal techniques have very important advantages su
Externí odkaz:
https://doaj.org/article/a14330f7c98a43cba0c26f268543955c
Autor:
Emir Altınok, Sefik Kurultay, Nevzat Konar, Omer Said Toker, Berkay Kopuk, Recep Gunes, Ibrahim Palabiyik
Publikováno v:
International Journal of Food Science & Technology. 57:4119-4128
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::587f4136068f64cfb21a83cfd6a80faf
https://doi.org/10.1111/ijfs.15728
https://doi.org/10.1111/ijfs.15728
Autor:
Emir Altinok, Sefik Kurultay, Esra Boluk, Didem Sozeri Atik, Berkay Kopuk, Recep Gunes, Ibrahim Palabiyik, Nevzat Konar, Omer Said Toker
Publikováno v:
International Journal of Food Science & Technology. 57:3634-3642
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7718c52c58da6a9f6f242f4083a8b18c
https://doi.org/10.1111/ijfs.15687
https://doi.org/10.1111/ijfs.15687
Publikováno v:
Turkish Journal of Agriculture - Food Science and Technology. 8:2202-2213
Gıda endüstrisinde, geleneksel yöntemlere alternatif olabilecek yeni muhafaza ve işleme teknolojilerinin kullanımı giderek önem kazanmaktadır. Bu yeni ve özellikle ısıl olmayan tekniklerin gıdaların güvenliğini arttırma, kalite kayıp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43a6dd1e05e7fa4c48614e630b4aa313
https://doi.org/10.24925/turjaf.v8i10.2202-2213.3659
https://doi.org/10.24925/turjaf.v8i10.2202-2213.3659
Autor:
null Emir Altınok, null Sefik Kurultay, null Nevzat Konar, null Omer Said Toker, null Berkay Kopuk, null Recep Gunes, null Ibrahim Palabiyik
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6dc3354c9d11710b5eae37e3cce3df4
https://doi.org/10.1111/ijfs.15728/v3/response1
https://doi.org/10.1111/ijfs.15728/v3/response1
Autor:
null Emir Altinok, null Sefik Kurultay, null Esra Boluk, null Didem Sozeri Atik, null Berkay Kopuk, null Recep Gunes, null Ibrahim Palabiyik, null Nevzat Konar, null Omer Said Toker
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87320f7f41648572e66c64cf68675897
https://doi.org/10.1111/ijfs.15687/v2/response1
https://doi.org/10.1111/ijfs.15687/v2/response1
Publikováno v:
Volume: 8, Issue: 3 229-240
Food and Health
Food and Health
The effects of thyme, rosemary, and dill as a natural antioxidant alternative to nitrite on some quality characteristics of Turkish type dry-fermented sausage (Sucuk) were investigated. Samples were prepared with the addition of powder forms of these
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7654fdb708a16c545215a6b0038ec644
https://dergipark.org.tr/tr/pub/jfhs/issue/69254/1054005
https://dergipark.org.tr/tr/pub/jfhs/issue/69254/1054005
Autor:
Didem Sözeri Atik, Esra Bölük, Fatih Bildik, Filiz Altay, Emrah Torlak, Abdülkerim Ahmet Kaplan, Berkay Kopuk, İbrahim Palabıyık
Publikováno v:
Food Packaging and Shelf Life. 33:100881
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34f6bf0ece67dbf7d256976581551fdf
https://doi.org/10.1016/j.fpsl.2022.100881
https://doi.org/10.1016/j.fpsl.2022.100881
Publikováno v:
Food Chemistry. 382:132356
The food industry is in search of innovative processing technologies that are capable of providing food safety and improving quality with low processing costs and fast operations. As a new technique, cold plasma (CP) fulfills these requirements and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4bbfd6a339c20e1f7c81c06cdd3d471c
https://doi.org/10.1016/j.foodchem.2022.132356
https://doi.org/10.1016/j.foodchem.2022.132356